Teriyaki Glazed Salmon

• •
  Soy Sauce, Low Sodium(60g)
• •
  Chinese cooking wine (Shaoxing)(60g)
• •
  Mirin, Sweet Rice Wine(30g)
• •
  Brown sugar(45g)
• •
  Vinegar, Rice(15g)
• •
  Garlic powder(3g)
• •
  Salmon
• •
  Sesame Oil, Toasted(15g)
• •
  1 stem shallot/green onion (sliced to garnish)
• •
  Broccoli(480g)
• •
  Zucchini

Instructions

1. 1In a bowl, whisk together the soy sauce, Chinese cooking wine, mirin, brown sugar, rice vinegar, and garlic powder until the sugar is fully dissolved. Divide this mixture in half—reserve one half in a small saucepan for the glaze, and place the salmon fillets into the remaining half, coating both sides well. Let the salmon sit for 2 minutes per side.
2. 2Heat the sesame oil in a nonstick skillet over medium-high heat until shimmering, about 1 minute. Add the marinated salmon fillets and cook for 3–4 minutes per side, until the flesh is opaque and flakes easily with a fork, and the exterior is golden brown. Transfer to a plate.
3. 3While the salmon rests, place the reserved marinade saucepan over medium-high heat and bring to a boil, about 2–3 minutes. Reduce heat to medium-low and simmer for 3–5 minutes, stirring occasionally, until the glaze thickens to a syrupy consistency that coats the back of a spoon.
4. 4Meanwhile, trim the broccoli florets and zucchini into bite-sized pieces. Add them to a pot of boiling water and cook for 4–5 minutes over medium-high heat until tender-crisp, then drain.
5. 5Divide the broccoli and zucchini evenly into 4 airtight containers. Top each with one salmon fillet while still warm, then drizzle the teriyaki glaze over the top.